History: In Texas, BBQ is a way of life, and The Salt Lick is the BBQ king! Known for their brisket, sausage and ribs, The Salt Lick cooks their meat over an open fire with heavy, dense oak and wet pecan shells for a nice smoky flavor. On average, The Salt Lick cooks over 750,000 lbs. of brisket per year, using the same method that owner Scott Robert’s great-grandmother used in the 1800s.

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Recipe:Ingredients
Pull-apart loaf bread
Brisket BBQ sauce
Jalapenos

Directions
Start by seasoning the brisket with dry rub, then throw the brisket onto an open pit and occasionally lather it with sauce. Once it’s cooked, take it off the pit and slice it. Then, break off the ends of the bread and slice out the middle section. Pour the BBQ sauce onto the bread, add the brisket to the roll, place jalapenos on top and pour more BBQ sauce on the sandwich.